Yan Du Xian soup 腌篤鮮

Yan Du Xian is a nutritious soup known as the great comfort food of the Yangtze River Delta in early spring.
腌篤鮮是一種營(yíng)養(yǎng)豐富的湯，被稱為長(zhǎng)江三角洲地區(qū)早春最好的治愈食物。

It's a typical homey dish -- restaurants serve it, but the best always comes from a loving mom.
這是一個(gè)典型的家常菜，雖然餐廳也有提供，但最美味的腌篤鮮都是充滿愛心的媽媽做的。

Seasonal delicacies, such as young bamboo shoots, chunks of pork belly, cured pork slices, firm tofu sheets and premium yellow rice wine, are put together in one clay pot for hours of simmering.
腌篤鮮匯集了時(shí)令美食，有嫩嫩的竹筍、五花肉塊、腌豬肉切片、凍豆腐和高檔黃酒，放在一個(gè)陶罐里燉上數(shù)個(gè)小時(shí)。

Xian is a taste unique to China and hard to find in Western food.
腌篤鮮具有獨(dú)特的中國(guó)風(fēng)味，很難在西餐中找到這種味道。

Lanzhou hand-pulled noodles 蘭州拉面

The flagship halal dish from China, hand-pulled noodles hail from the wild, sandy lands of northwest China.
蘭州拉面是中國(guó)典型的清真食物，源于荒漠漫漫的中國(guó)西北地區(qū)。

Each bowl is as much handicraft as hearty meal.
每碗拉面既像是一道工藝品，又滿足了味覺讓您飽餐一頓。

In what's usually a makeshift open kitchen, formidable Islamic noodle masters beat, fold and pull a flour-based dough, turning it into hair-thin noodles faster than most people can decide what to order.
在中國(guó)的很多臨時(shí)搭建的開放式廚房中可以看到一個(gè)令人敬畏的甩面高手，把一個(gè)面團(tuán)對(duì)折又拉開，將其變成細(xì)如發(fā)絲的面條，速度極快，大多數(shù)人還沒(méi)決定要點(diǎn)什么拉面師傅就已經(jīng)把面條拉好了。

A classic bowl of hand-pulled noodles comes with beef broth, slices of beef, coriander and spring onions.
一碗典型的蘭州拉面中有牛肉湯、牛肉片、香菜和小蔥。

Another popular derivation is knife-sliced noodles, or Dao Xiao Mian.
另一種流行的面食是刀削面，也是非常的美味。

Sugar-coated haws (Candied haw/tong hu lu) 糖葫蘆

This is an iconic snack in northern China, especially in Beijing.
糖葫蘆是中國(guó)北方的一個(gè)標(biāo)志性的小吃，尤其是在北京。

Sold by the stick, the dessert-to-go tastes great and looks greater -- bright red haws line up on a skewer in auspicious shapes, their sugary outer layers glimmering in the light.
糖葫蘆是論串賣的。這種甜食看上去比吃起來(lái)還要更美味，亮紅色的山楂果串成一串，看上去就喜慶，外面包裹的糖衣在日光下閃閃發(fā)光。

Its nearest counterpart in the West might be toffee apples (known as candy apples in North America).
在西方與糖葫蘆最接近的甜食可能是太妃蘋果糖（在北美叫作糖果蘋果） 。

But haws are sourer than apples, so they offer a refreshing contrast to the sweet coating.
但山楂比蘋果要酸很多，這種有別于糖衣的酸味讓糖葫蘆更爽口。

Cold northern winters ensure the sugarcoating is firm and crispy.
而北方冬天的寒冷讓糖衣又硬又脆。

Stinky tofu 臭豆腐

Fried, braised, streamed or grilled -- stinky tofu is delicious no matter how it's prepared.
無(wú)論是深炸、紅燒、蒸或燒烤——臭豆腐都是好吃的。

Somewhat similar to cheese, it's an acquired taste or one that perhaps you have to grow up with to fully appreciate.
這是需要后天培養(yǎng)的口味，你可能需要年紀(jì)大一點(diǎn)才能充分享受它的美味。這一點(diǎn)上臭豆腐和奶酪有點(diǎn)相似。

Stinky tofu is most popular in Hunan Province in central China, the Yangtze River Delta region (especially Shaoxing) and Taiwan.
臭豆腐是最流行的地區(qū)是湖南省、長(zhǎng)江三角洲地區(qū)（特別是紹興）和臺(tái)灣。

Recipes vary from region to region, but the basic method is to let bean curd ferment in a special brine then deep-fry it.
臭豆腐的配方根據(jù)不同地區(qū)而異，但是基本的做法是讓豆腐在一個(gè)特制的鹵水里發(fā)酵，然后將其油炸。

It can be eaten with chili sauce, soy sauce, sesame oil or kimchi. Despite its underwhelming appearance and sharp smell, stinky tofu has a pleasant texture -- crispy on the outside, tender inside.
臭豆腐可以拌辣椒醬、醬油、香油或泡菜吃。盡管它的外觀不起眼，味道嗆鼻，但臭豆腐的口感卻很好——外焦里嫩。